Veg Base

         This is just about the easiest thing I make and I use it for all kinds of things. It's a vegetable base that I use for soups and stews. With it I will share the two recipes I use it most for, Minestrone and Tortilla Soup. I find that it works especially well with these two soups in particular. It also works well as a soup just by itself, just add a can/cup of beans in there for some protein and you are all set. I also take a cup of this and blend it up to throw in my pasta sauce recipe, gives it a nice flavor profile without a lot of effort.

Veg Base

3 carrots, small chop

2 stalks celery, small chop

1 large onion, diced

3 cloves garlic minced

1/2 head cabbage, chopped

1 head broccoli, cut into bite sized pieces

1 quart water

1 quart veggie broth

2 Tbsp. no salt seasoning (I use the organic stuff from Costco, its awesome.)

1 C. crushed tomatoes

2 Tbsp. EVOO

salt and pepper to taste

Take a large pot and heat the EVOO up and add carrots, celery and onion, once translucent add cabbage, then add water and garlic, let simmer for 5 minutes, add remaining ingredients and let simmer for 20-30 minutes or until veggies are soft enough to be pierced easily by a fork.

Tortilla Soup

Veg Base

1 C. frozen corn

1. C cooked brown rice

1 1/2 C. cooked black beans

1 C. chunky salsa

1/4 tsp. cumin

1/2 tsp. chili powder

1 Tbsp. lime juice

Add ingredients to veg base and let simmer for 15 minutes. Add additional water if necessary. Serve with tortilla chips,  vegan sour cream and cheese.

Minestrone Soup

Veg Base

1 can tomato paste

1 C. cooked garbanzo beans,

1 C. cooked great northern beans or kidney beans

1 C. frozen green beans

2 C. spinach, roughly chopped

1 zucchini, sliced and quartered

1/2 C. seashell pasta

2 tsp. dried basil

1 1/2 tsp. dried oregano

Add ingredients, except for tomato paste, to veg base and let simmer for 20-30 minutes or until pasta is cooked. Add tomato paste, stir to combine, if there is not enough liquid add water. Serve with crusty bread and vegan Parmesan cheese.

Mushroom Stroganoff

        Lately, it's be cold here, like unbearably cold, the kind of cold that makes you want to crawl into a fire, or hide in a fort and not come out until it is spring and the grass is green again. UNFORTUNATELY, I can't do that. I don't think anyone can do that. The one thing that I have found that fixes the unshakable cold that settles in my bones, is hot comfort food. Soups, stews, hot in the pan meals that warms not only your body, but your soul. I have been making these like mad, hoping to chase the chills away. This is one of my favorites. My grandma always made it with beef, but let's face it, I'm not going to be eating that any time soon. Mushrooms, however, I have found make the perfect replacement, meaty and juicy, they satisfy the "meat" need that people crave. My grandma ate this, and even though it might be the dementia showing, she said this was good and she didn't realize there wasn't any meat in it. So win for me! So here it is, the Gluten-Free, Vegan, Stroganoff recipe.

Mushroom Stroganoff

Serves 4

8oz mushrooms, you can use baby bellas or buttons or a mix, roughly chopped

1/2 c. red wine 

1 Tbsp. olive oil

2 Tbsp. Bragg's Liquid Aminos

2 cloves of garlic, minced

-Mix everything together in a baking dish and set aside for 30 minutes to marinate. 

-Pre-heat oven to 400 degrees and put covered dish with mushrooms in.

-Bake for 20 minutes. Remove and set aside.

In another bowl mix together;

8oz vegan sour cream (I use a cashew sour cream I make myself, but any kind will do, I suggest Follow Your Heart)

1/2 c. water

2 Tbsp. minced onion

2 Tbsp. Gluten-Free flour mix

2 tsp. no-salt seasoning mix ( I use this organic blend from Costco that is delicious!)

1/2 tsp. sea salt

1/4 tsp. garlic powder

1/4 tsp. basil

1/4 tsp. fresh cracked black pepper

-Mix together and set aside.

On medium-high heat, take a saucepan and heat 1-2 Tbsp. EVOO, add mushrooms and liquid, and then add sour cream mixture. Cook until mixture thickens slightly, about 8-10 minutes. If mixture becomes too thick you can add some water to thin it out.

Pour Stroganoff over gluten-free noodles and top with green onions. Enjoy!

Yummy Chicken Bake

Today was hectic, my sis is studying abroad in Italy, and apparently they don't have things like ranch dressing and peanut butter...like really. Sooo aside from making her goodies, I needed to use up some leftover rotisserie chicken. This is a really easy bake, that is healthyish and yummy! I mean really, that's pretty much all that matters. It's also one of those recipes you can swap out ingredient in, which we all know I love, cuz who wants to go to the grocery store after a long day?

Cheesy Chicken Bake

• 1 1/2 c. chopped chicken
  
• 3 c. frozen veggies ( I used a broccoli/cauliflower mix)
• 2 c. cooked rice (I used wild rice)
• 1 c. Shredded cheese (I used Swiss)
• 1 can of cream of chicken soup (you can also use celery or mushroom)
• 1/2 can white wine (or water)
  
• 2 Tbsp. of mayo
• 1 tsp dry mustard or 2 Tbsp wet mustard
• 1 tsp seasoning salt
• 1 Tbsp dried, minced onions
  
• 1/4 c. breadcrumbs

Directions

1. Mix everything aside from breadcrumbs together and put in baking dish.
2. Sprinkle top with breadcrumbs.
3. Bake in oven at 350 for 30-45 minutes. Should look bubbly!
   

Mission Minestrone

Okay, I've been slacking. So here is an oldie but a goodie, I just throw whatever veggies I have on hand in, makes it quick, easy and gets rid of my left over produce that I haven't used yet. So today's, for instance, has yellow squash, zucchini, cabbage, and collard greens. Never got any complaints about it either. Also its a great way to introduce veggies to the little ones, I also found if you like a thicker soup you can throw either the whole thing in the blender or just the beans/tomato mix, still tastes great!

MM mm Minestrone.

• 2 Tbsp. olive oil
• 3 carrots diced
• 3 stalks celery diced
• 1 whole onion diced
• 4 cloves garlic chopped
• 1 can beans
• another 2-3 cups of veggies (cauliflower, broccoli, green beans, spinach, zucchini, squash)
• 1 can diced tomatoes
• 1 can or equivalent of tomato/vegetable sauce or juice
• 1/2 c small pasta
• 2 quarts broth (pork, veggie, beef, chicken)

Directions:

1. In a large pot heat up the olive oil and saute carrots, celery, onion. Cook until onion is translucent and add chopped garlic. Let cook for about 1 minute more.
2. Add can of beans, diced tomatoes, veggies, sauce, broth and pasta. Let cook for 30 minutes.
3. Serve with Parmesan cheese and crusty bread, enjoy!

Easy Sunday Recipe..because today is a day of rest.

This is another quick and easy recipe. I was playing poker last night til late and I really didn't feel up to making a HUGE meal. So..I made an oldie but a goodie. I love this recipe, I could probably eat it 4 times a week and not get sick of it., because it has, well duh, BACON in it! mmm love me some bacon!
P.S. Aside from there being bacon in it, it's actually a pretty healthy meal, and you can always use turkey bacon instead of regular bacon. Here's the recipe for you!


Bacon and Cabbage with Egg Noodles and Sour Cream

1 package of bacon, cooked, crumbled, and set aside
1/2 head of cabbage, shredded
1 medium onion, chopped
1/2 container of sour cream (low-fat if you wish)
1/2 clove garlic minced
1 bag of egg noodles, prepared according to directions, reserve 1/4 c. of water
1 tea, paprika (optional)
salt and pepper to taste

In a large saute pan put 1 turn of EVOO in pan over medium heat, add onions and cabbage, let cook down, usually about 7-10 minutes. Add garlic, and let cook for about another 2 minutes.

In a large bowl combine the noodles, reserved water, and sour cream, add in bacon and cabbage/onion mixture. Mix everything together, and then add paprika, salt, and pepper. Serve piping hot in bowls.

Enjoy!